BREAKFAST LINKS

[gary s]

 
Out of curiosity, what size sheep casing did you use, gary?

The Sausage Maker

Aprox. 15lbs of sausage

We would like to introduce our new Sheep Casing HomePak’s, perfect for small batch home use. The HomePaks are composed of high quality natural sheep casings in diameters ranging from 20-26mm in varying lengths called “shorts”.

 

[dirtsailor2003]

Great looking links!

 

[tropics]

Nice job on the links I have to load my tube under water.Hands don't work so good any more.

Richie

 

[Bearcarver]

Oh Yeah!!!

Your Links always look Awesome!!

----------------

You're gonna have to move closer to me----Better wait until Spring though!!

Bear

 

[jaxrmrjmr]

 
Very nice job!  Getting used to sheep is a pain, but once you get going it rocks along!

Points for great sausage and first use of sheep!

Yep, I love sheep casings vs hog casings now that I have used them. I have learned two things about sheep: 

1) Don't soak them too long.  An hour or so is plenty.

2) Don't pack them too tight. 

You almost can't tell that there is a casing there with sheep.

 

[pc farmer]

Looks great Gary. I the short soak work good? I usually go a couple days.

I love using sheep. Melt in your mouth casings.

 

[gary s]

 
Oh Yeah!!!

Your Links always look Awesome!!

----------------

You're gonna have to move closer to me----Better wait until Spring though!!

Bear

Thank you my friend  and for the point

Gary

 

[SmokinAl]

Nice job Gary.

Wow first time using sheep casings & no blowouts.

First time I used them I had more blowouts than hot dogs.

Great job & excellent tutorial.

POINTS!!

Al

 

[redheelerdog]

Nice links Gary, I need to try those sheep casings.

 

[gary s]

 
Nice job Gary.

Wow first time using sheep casings & no blowouts.

First time I used them I had more blowouts than hot dogs.

Great job & excellent tutorial.

POINTS!!

Al

Thanks Al, My biggest problem was getting those little buggers started, They are pretty small for fat fingers

Gary

 

[Bearcarver]

 
Yep, I love sheep casings vs hog casings now that I have used them. I have learned two things about sheep: 

1) Don't soak them too long.  An hour or so is plenty.

2) Don't pack them too tight. 

You almost can't tell that there is a casing there with sheep.

3)  Sheep Lie!!  

Bear

 

[mummel]

Fantastic!  Hey does that spice blend contain sage?

EDIT:

Our most popular sausage seasoning. A true "Southern Style" seasoning. It has relatively high level of sage, red pepper and black pepper. Some red pepper is crushed to be visible in the finished product.

 

[mummel]

 
Fantastic!  Hey does that spice blend contain sage?

EDIT:

Our most popular sausage seasoning. A true "Southern Style" seasoning. It has relatively high level of sage, red pepper and black pepper. Some red pepper is crushed to be visible in the finished product.

$9 on Amazon, makes 25lbs:

 

[mummel]

Is there any go to recipe for breakfast sausage on this site?  I've seen dozens of variations but is there any consensus on a home run recipe?  I have 36oz of sage at home just waiting to be used.

 

[mummel]

Seems like these are the key ingredients:

-salt

-sugar

-black pepper

-red pepper

-sage

8oz makes 25lbs.  I wonder what their ratios are?

 

[gary s]

I'm not sure about their ratios.  I have tried a bunch of times to try to duplicate the Flavor of Purnell's Old Folks Sausage but I haven't done it yet. My wife does like the Leggs  so I just started using it.   It does have Sage in it.

Gary

 

[gary s]

 
$9 on Amazon, makes 25lbs:

$3.19 from Butcher Supply 
[h2]AC Legg's Old Plantation 
Pork Sausage Seasoning Blend 10[/h2]


Our best selling pork sausage seasoning. Leggs Old Plantation blend #10. One 8 ounce bag seasons 25 pounds of sausage. This is one of the best fresh breakfast sausage seasonings on the market today. Stuff in sheep casings for piggie links, use 32-35mm hog casings for the big links or rope sausage, or pack in bulk bags for patties etc. Fry, broil, or grill. Good levels of crushed red pepper and sage. Excellent flavor. This blend is not hot but you can kick it up a notch by adding your own red pepper. Also makes a great smoked sausage. Quantity Discounts Available

Blended of Salt, Red Pepper, Sage, Sugar, Black Pepper.

All natural spices. Contains no MSG, wheat or dairy products.

  Price: $3.19

 

[mummel]

 
$3.19 from Butcher Supply 
[h2]AC Legg's Old Plantation 
Pork Sausage Seasoning Blend 10[/h2]


Our best selling pork sausage seasoning. Leggs Old Plantation blend #10. One 8 ounce bag seasons 25 pounds of sausage. This is one of the best fresh breakfast sausage seasonings on the market today. Stuff in sheep casings for piggie links, use 32-35mm hog casings for the big links or rope sausage, or pack in bulk bags for patties etc. Fry, broil, or grill. Good levels of crushed red pepper and sage. Excellent flavor. This blend is not hot but you can kick it up a notch by adding your own red pepper. Also makes a great smoked sausage. Quantity Discounts Available

Blended of Salt, Red Pepper, Sage, Sugar, Black Pepper.

All natural spices. Contains no MSG, wheat or dairy products.

  Price: $3.19

Cheaper on Amazon after shipping, but I think I will try and make my own.  I just havent got around to it.  Always end up making brats haha!

Good reviews: http://allrecipes.com/recipe/16359/breakfast-sausage/

• 2 teaspoons dried sage
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried marjoram

• 1 tablespoon brown sugar
• 1/8 teaspoon crushed red pepper flakes
• 1 pinch ground cloves
• 2 pounds ground pork

I would just drop the marjoram as I have the rest.  Would this work?

 

[dirtsailor2003]

 
Is there any go to recipe for breakfast sausage on this site?  I've seen dozens of variations but is there any consensus on a home run recipe?  I have 36oz of sage at home just waiting to be used.

This is good base recipe. I always have some mixed up. I will add other seasonings like pepper flakes, garlic, etc to the individual batches of sausage.

http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning

 

[mummel]

 
This is good base recipe. I always have some mixed up. I will add other seasonings like pepper flakes, garlic, etc to the individual batches of sausage.

http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning

You sure this recipe is right?  Wow it calls for 8X more salt than sage, whereas the one above is only 2X.  Seems like the one you liked would be waaaay too salty.  It come out ok?